Black Tahini Muffins



  1. Preheat your oven to 350 °F and grease or line 12 muffin cups with cooking spray or silicone muffin liners. Set aside.
  2. In a small bowl, whisk together 2 tablespoons ground flaxseed and 6 tablespoons water to create your flax eggs. Set aside to thicken.
  3. In a large bowl mash the ripe bananas until smooth.
  4. Add in the black tahini, oil and coconut sugar and whisk until smooth.
  5. Add in the thickened flax eggs and mix again until all the wet ingredients are incorporated.
  6. Evenly shake the flour, baking powder, baking soda, and salt over the top of the wet ingredients and mix until just combined.
  7. Pour the batter into your prepared muffin cups
  8. Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow to cool before serving or storing in an airtight container.
  10. Enjoy!